Preparation:
trim bottoms of artichokes to stand upright remove thorns from tips of leaves cutoff top one-third of artichokes place a lemon slice on top and secure with cotton twine place into stockpot with water to cover add peppercorns, lemon juice, and salt bring to a boil, reduce heat, and simmer for 30-60 minutes, until tender drain well and allow to cool slightly remove center leaves and scoop-out choke, set aside combine egg yolks and lemon juice in a saucepan, over a medium flame gradually whisk in butter, until thickened salt to taste spoon into prepared artichokes arrange onto a serving platter or service plates garnish with ground cashews serve at room temperature |
